Jukusei Sashimi to Umaisake Kyoto Hitoshio

The restaurant's dashi broth is made from kelp, which is soaked in water for one whole day and then slowly simmered for four hours to extract the maximum flavor from the kelp before being combined with bonito. Kyoto cuisine, which brings out the best in ingredients such as fried daikon radish, nama-fu (wheat gluten), and nama-yuba (tofu skin), is popular.

The blood is carefully drained from the freshly killed fish and is sent to a special refrigerator in a vacuumed state. Allowing the fish to rest enhances its flavor. Available in a short aging period of 2 to 3 days, as well as aged sashimi that has been aged for 20 days or more.

Specializing in Junmai sake, the restaurant offers 25 to 30 carefully selected Japanese sake from all over Japan. Some of them are hard-to-find sakes, such as “Sookuu,” and others are secret sakes that are not on the menu. It is served in smaller portions, so try out various kinds.